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Ingredients
Serves: 4

500 g (1 lb 2 oz) extra-lean minced lamb

4 chapattis

1 tablespoon each chopped cucumber, red onion and tomatoes

4 tablespoons low-fat fromage frais

2 teaspoons paprika

A few fresh mint leaves

For the marinade

125 g (4½ oz) low-fat natural yoghurt

175 g (6 oz) onions, chopped

2 tablespoons chopped ginger

8 cloves garlic, chopped

2 green chillies, deseeded and chopped

6 sprigs fresh coriander, including tender stems

6-8 fresh mint leaves, or ½ teaspoon dried mint

½ teaspoon ground turmeric

Salt

1½ tablespoons ground cumin

1½ tablespoons ground coriander

1 teaspoon garam masala

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MethodPrep:2hr10min › Cook:30min › Ready in:2hr40min

Put all the marinade ingredients into a food processor and blend them to a smooth purée.

Place the minced lamb in a mixing bowl, add the marinade and blend thoroughly. Cover and leave to marinate for 1-2 hours, or refrigerate overnight, to allow the flavours to develop. Bring the meat to room temperature before cooking.

Heat the oven to 200°C (400°F, gas mark 6). Spread the meat out evenly in a 25 × 20 cm (10 × 8 in) ovenproof dish and bake it in the top half of the oven for 10 minutes.

Remove the dish from the oven and break the mince down with a fork to chunky pieces, then stir it thoroughly so that it absorbs any cooking juices. Return it to the oven and cook for a further 15-20 minutes, stirring halfway through, until the mince is lightly browned and most of the cooking juices have evaporated. Then give it a final stir so that any remaining juices are absorbed.

Spoon equal portions of lamb on top of each chapatti, then top each with some chopped salad vegetables and a little fromage frais. Serve garnished with a sprinkle of paprika and a few mint leaves.